INGREDIENTS
1/2 cup
| 4 oz | 113 g ) unsalted butter, room temperature
zest from 1 large lemon
1 cup
sugar (set aside 1 tablespoon for sprinkling)
1
egg, room temperature
1 tsp
vanilla
2 cups
all-purpose flour (set aside 1/4 cup of this to toss with the blueberries)
2 tsp
baking powder
1 tsp
kosher salt (I like 1.25 tsp)
2 cups
fresh blueberries, picked over
1/2 cup
buttermilk, see FAQs below